Pesto Chicken Penne Bake

• 12 oz penne pasta
• 2 cups cooked, diced chicken breast
• 1 cup marinara sauce
• 1/2 cup pesto sauce
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 cup cherry tomatoes, halved
• 1/2 cup diced red bell pepper
• 3 cloves garlic, minced
• 1 teaspoon dried basil
• Salt to taste
• Freshly ground black pepper to taste
• 1/4 cup grated Parmesan for topping

Steps

1. 1 Preheat oven to 375°F.
2. 2 Cook penne according to package instructions until al dente; drain.
3. 3 In a large bowl, combine penne, chicken, marinara sauce, pesto, mozzarella, 1/2 cup Parmesan, cherry tomatoes, red bell pepper, garlic, and basil.
4. 4 Season with salt and pepper.
5. 5 Transfer mixture to a greased 9x13 inch baking dish.
6. 6 Top with remaining Parmesan.
7. 7 Bake for 25-30 minutes until bubbly and golden.
8. 8 Let stand for 5 minutes before serving.

Equipment

• 9x13 inch baking dish
• Oven

Variations

• Substitute chicken with shrimp for a seafood twist.
• Add sautéed mushrooms for a heartier option.

Substitutions

• Use whole wheat penne for a healthier option.
• Substitute pesto with a homemade basil sauce if preferred.

Pairings

• Garlic bread
• Caesar salad

Nutrition

Tips

• Use rotisserie chicken for quick prep.
• Add spinach for extra greens.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave until hot.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge, then reheat in a preheated 350°F oven.

Serving Suggestions

• Serve with a side of garlic bread.
• Pair with a fresh green salad.

FAQ